CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
CREAMED BEETROOT
Make and share this Creamed Beetroot recipe from Food.com.
Provided by Doreen Randal
Categories Vegetable
Time 44m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning.
- Add the flour and cook a further 2 minutes, stirring all the time. Remove from the heat and gradually add the milk, beating vigorously after each addition.
- Return to the heat and bring to the boil stirring constantly.
- Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste. Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally.
- Remove from heat and leave to cool, stirring occasionally to prevent skin forming.
Nutrition Facts : Calories 835.7, Fat 41.5, SaturatedFat 25.5, Cholesterol 127.7, Sodium 664.9, Carbohydrate 104.2, Fiber 15.2, Sugar 57.5, Protein 20.9
CREAMED BEETS
This is a great side dish with any kind of beans or peas. Quick, easy, and tasty!! You can use fresh beets that you cook yourself or you can use the canned beets (drained). my online cookbook: http://tx-cherokee.tripod.com/index.html
Provided by Rose Dailey
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
- 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
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